So the search for the perfect cookie dough is on!
Believe it or not, I don't care for the one that came with the cutters.
Today I used a recipe from King Arthur Flour, I highly recommend this butter cookie doughMy thoughts, tips and mistakes:
for any cut out cookies!
for any cut out cookies!
- Even though this goes against everything I read, after mixing I like to place the dough on parchment paper, cover it with wax paper and roll it to about 1/4" thick.
- I didn't chill it.
- Remove the wax paper, then I use the cookie cutter, just press lightly for the words.
- Remove the excess dough from the parchment, use a toothpick to get to the tight spots.
- Slide parchment onto a cookie sheet and you're good to go!
- Now, had I chilled the dough after I cut it out, maybe it wouldn't have puffed at all and the words would be clearer... something to try!
- Add your food coloring during the creaming stage. The brown spots you see were a poor attempt at adding some brown to a very stiff dough!
- This is what happened when I tried to use chilled dough... (note the toothpick "tool" again).
"To Santa, From Earl"... looks like someone's doing a little kissing up:@)
I am truly in awe of all of you amazing cookie decorators out there! *sigh*
Happy baking everyone!PS-If my friend Kathleen is reading this, in the spirit of the season, please don't tell me what these were marked down to at the outlet!:@)
Holiday Butter Cookies- King Arthur Flour
1 1/4 C confectioners' sugar
1 C + 2 tblsp salted butter, room temp
1 large egg yolk
1/2 tsp salt
1/4 tsp vanilla extract (or any flavor you want)
2 3/4 C unbleached AP flour
- Combine sugar, butter, yolk, salt and flavor, beat till smooth.
- Add flour, mixing till smooth. The mixture will seem dry at first, but will suddenly become cohesive. If it doesn't dribble in a tblsp of water.
- Divide dough in half, shape into flattened disk, wrap in plastic and refrigerate for 2 hours or overnight.
- Remove from fridge, let soften for 20-30 minutes, should feel soft enough to roll, cold but not rock hard.
- Sprinkle your rolling surface with flour, flour your rolling pin. Working with one piece at a time roll to 1/8" to 3/16" thick.
- Cut with cookie cutter. Re-roll the scraps.
- Place on ungreased or parchment lined baking sheets. They can be close together, they'll barely spread. (They do puff a bit though.)
- Bake 350 degrees for 12-14 minutes, until set and barely browned around edges. (mine took 10 mins)
- Remove from oven, cool on pan or move parchment to cooling rack.